Xmas gifts
Dimitri
gifts to the girls.
Last week London Broil went on sale for &1.99/LB, I bought a bunch and
decided to make Beef Jerky. There's a big batch in the smoker right now.
The second batch is marinating right now and I'll smoke the slices tomorrow.
Are you making and food gifts?
Dimitri
Kris
Pear-Cranberry Pate de Fruits, rolled in sugar.
Rhonda Anderson
news:%oV2l.14655$Ws1....@nlpi064.nbdc.sbc.com:
I always make some food gifts. Neighbours on either side will be getting
platters with snickerdoodles, caramel fudge and Christmas rocky road. A
couple of friends at work get a small fruitcake each - their request :-)
Others are getting fudge, biscotti, snickerdoodles, rocky road etc packaged
up nicely. One couple is getting a batch of pepparkarkor (by request -
she's from a Swedish family).
Rhonda Anderson
Cranebrook, NSW, Australia
Arri London
Haven't put up any decorations yet and haven't sent out all the cards
either :) Just not in the mood for it this year.
Will be making some stollen to give as gifts to a chosen few (among whom
are the people who keep my mother's car running).
Some boxes of dried red chiles will be sent but after Christmas; the
queues are just too long for my lack of patience. Anyone want dried red
chiles? Not grown in our garden.
Anyone want dried rosemary? No fresh available until the spring :)
Mark Thorson
>
> Are you making and food gifts?
I used to roast nuts and make hand-dipped chocolates,
using the finest chocolate, of course. But after
one year in which I was up until 3 AM making chocolates,
I compared the value of my time to just buying boxes
of Godiva chocolates for everybody, and since then
I've done that. I think the recipients like it
better, too.
C.D
"Mark Thorson" <nos...@sonic.net> wrote in message
news:494C4549...@sonic.net...
i don't know. i think hand made chocolates sound damn good.
--
C.D
Sheldon
> In order to keep costs down this year we have decided to make many of our
> gifts to the girls.
>
> Last week London Broil went on sale for &1.99/LB, �
> I bought a bunch and decided to make Beef Jerky.
Hmm, I don't know about beef jerky for a holiday gift, it's probably
good but seems more like poverty vittles than festive feast... maybe
festive for Christmas in deliverence country. LOL
I buy top round on sale for $1.99/lb all the time, some I actually use
for london broil but most I grind for burgers, and on grinding day a
giant meat loaf is the main event. I also prefer top round to chuck
for soups and stews.
Next time:
http://www.alliedkenco.com/catalog/popup_text.php/fld/recipe/tbl/recipes/key/12
tintalle
I make Cream Cheese Cherry Cakes for a lot of my friends and family,
and a rum cake or two for a few others. The cherry cake gets
requested year after year, with people bringing me back the festive
cake containers i presented them in a few years back asking for a
refill. This year i have 14 cherry and 4 rum cakes to make. Along with
that i'm making up small boxes of molasses softies and sugar cookies
for two of my best friends. I will do most of the baking sunday and
monday to deliver on tuesday. The hardest part is that i only have
one "poinsettia" cake pan, and that makes the prettiest cakes, so i
will do about half with that, and half with my fluted bundt pan.
Hopefully some time Tuesday night i'll have time to make a cake for
myself too!
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
Dill and Olive cheese balls.
--
Peace! Om
"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama
Janet Bostwick
have been made. I still have some loaves of bread to make and deliver and
perhaps a chicken liver pate. They will be gifted to the individuals who
expressly request and appreciate a particular item or several. I don't do
many cookies any more, I just get bored with them.
Janet
Plebe
> In article <%oV2l.14655$Ws1....@nlpi064.nbdc.sbc.com>,
> "Dimitri" <Dimi...@prodigy.net> wrote:
>
>> In order to keep costs down this year we have decided to make many of
>> our gifts to the girls.
>>
>> Last week London Broil went on sale for &1.99/LB, I bought a bunch and
>> decided to make Beef Jerky. There's a big batch in the smoker right
>> now.
>>
>> The second batch is marinating right now and I'll smoke the slices
>> tomorrow.
>>
>> Are you making and food gifts?
>>
>> Dimitri
>
> Dill and Olive cheese balls.
Oh, please post the recipe for these!
TIA
Plebe
Ed Pawlowski
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:%oV2l.14655$Ws1....@nlpi064.nbdc.sbc.com...
We make some. Mostly a stollen and pizzeles and only for those that
appreciate them.
Leonard Blaisdell
> Are you making and food gifts?
Yeah, I make a Christmas cheese spread. I put a pint of it and a box of
wheat thins in a small grocery bag and force it on my friends. Some like
it and I have no feedback from the others. It's easier than making a
couple hundred cookies. Four hours max for ten pounds and you're done.
leo
cshenk
> In order to keep costs down this year we have decided to make many of our
> gifts to the girls.
>
> Last week London Broil went on sale for &1.99/LB, I bought a bunch and
> decided to make Beef Jerky. There's a big batch in the smoker right now.
Dehydrator here but doing the same thing.
> Are you making and food gifts?
Besides the jerky (For Don), jars of home made jellies going out to
neighbors. Also will have candles later (wrapped the candle making stuff
for Xmas for Don).
Nancy Young
This place used to be Jerky Central, it seems not a week went
by that someone didn't mention making jerky. I had no idea so
many people were into it. Everyone makes jerky but me, it
sounds like.
I did make it once out of curiosity. I don't think it turned out well.
nancy
Melba's Jammin'
I'll load up 8 gift bags in a few minutes. A gathering of the ladies
this morning. Each bag contains a loaf of homemade white bread, a bag
of caramels, a bag of turtle bites, a bag of peanut or cashew brittle,
and some chocolate caramel delights. I'll need to make more nut
brittles and turtle bites and caramels for other bags. And more bread.
I hope I can get to the supermarket before it gets *really* crappy here.
Crappy is on the way.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
"I have fixed my roof, I have mended my fences;
now let the winter winds blow."
cshenk
> cshenk wrote:
>> Besides the jerky (For Don), jars of home made jellies going out to
>> neighbors. Also will have candles later (wrapped the candle making
>> stuff for Xmas for Don).
>
> This place used to be Jerky Central, it seems not a week went
> by that someone didn't mention making jerky. I had no idea so
> many people were into it. Everyone makes jerky but me, it sounds like.
Lots of different types of it when you make you own. We dont do the smoked
type (only recently got our first smoker/boy-toy). Big advantage over store
bought is we can adjust the salt amounts if we make our own. Important as
Don is on a somewhat limited salt diet and loves jerky.
> I did make it once out of curiosity. I don't think it turned out well.
Takes a few tries to get it just right. I use a dehydrator for it. This
works best for us. We dont completely dry it so it gets stored in the
fridge.
maxine in ri
Always the cookies. I bake about 30-40 dozen and pack them off to
family, friends, and as hostess gifts where ever we go until New
Years. A big plate went to the neighbor's son who came over last
night and helped me shovel out the foot of snow in the driveway.
maxine in ri
cshenk
> I'll load up 8 gift bags in a few minutes. A gathering of the ladies
> this morning. Each bag contains a loaf of homemade white bread, a bag
> of caramels, a bag of turtle bites, a bag of peanut or cashew brittle,
> and some chocolate caramel delights. I'll need to make more nut
> brittles and turtle bites and caramels for other bags. And more bread.
> I hope I can get to the supermarket before it gets *really* crappy here.
> Crappy is on the way.
Good luck! Soup kitchen just came by and picked up the Dashi and Potatoes
plus the canned goodies for distribution. The breadmaker is making the
second loaf of 4 for the Sunday soup kitchen and the crockpot is now making
the sweet potatoes with honey and figs. The second batch of Dashi for
Sunday will be made then as it's a fast dish. (Don's defrosting the fish so
he can cut it tonight).
I no longer do the serving line (cant stand long enough) but we add what we
can in these hard times for others.
The 'soup kitchen' is a local church thing. No truely 'homeless' folks but
lots of single moms and elderly on fixed income etc. It's not just soups,
but they always have 3 big tureens of them. 1 is normally chicken, one is
normally a hearty vegetable-bean, and the other is a fish based soup
(frequently from us).
Used to be just on Sunday but times have been hard enough they are now doing
it on Saturday as well. One of the ladies who runs it lives very near and
drives right by on the way up, so she picks up the stuff from us and drops
off the pots on her way home.
Dave Smith
My wife and I buy gifts for each other, for out son and a few small
things for a couple of our elderly neighbours. I give some of my fruit
cake or jams to others. We are going to a party at my brothers on
Christmas Eve and I will take him some of my home smoked salmon and some
Christmas cookies and fruitcake.
We have one neighbour who always gives us nice presents. It is
embarrassing. I really don't want to get into a gift exchange with all
the neighbours.
Nancy Young
> "Nancy Young" wrote
>> This place used to be Jerky Central, it seems not a week went
>> by that someone didn't mention making jerky. I had no idea so
>> many people were into it. Everyone makes jerky but me, it sounds
>> like.
>
> Lots of different types of it when you make you own. We dont do the
> smoked type (only recently got our first smoker/boy-toy). Big
> advantage over store bought is we can adjust the salt amounts if we
> make our own. Important as Don is on a somewhat limited salt diet
> and loves jerky.
Oh, then you have to make your own. It's fun, anyway. I love jerky,
too, I just don't have it very often.
>> I did make it once out of curiosity. I don't think it turned out
>> well.
>
> Takes a few tries to get it just right. I use a dehydrator for it.
> This works best for us. We dont completely dry it so it gets stored
> in the fridge.
I think that was part of my problem, I wasn't sure if it was
still safe to eat after a few days in the refrigerator. I should
try again one of these days. Maybe.
nancy
Omelet
Plebe <pl...@yahoo.com> wrote:
Sure! :-) It's simple enough...
8 oz. cream cheese, softened at room temp.
1 lb. your choice of finely grated cheese (I use a mexican 4 cheese mix
that includes Cheddar, Jack, Asadero and Queso Quesadilla, or so the
package says!). I've also used Colby Jack in the past, as well as
Muenster.
5 to 6 tbs. Dried Dill weed (finely ground)
Mix well in a bowl. The shredded cheese amount is approximate. I mix it
with the dill and cream cheese until I get it to set up into a texture
that will hold it's shape.
Cover some cardboard squares with aluminum foil and shape the ball or
log on that.
Coat the outside of the ball or log liberally with minced black olives
or mince green olives.
Chill to set.
Decorate with a sprig of fresh dill stuck into the top. :-)
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
It's all in the marinating and drying. :-) I like mine better than
commercial stuff as I can make it a LOT lower in salt.
I'm currently in need of a new dehydrator tho'. The ones we had are
shot. :-(
Dimitri
"Omelet" <ompo...@gmail.com> wrote in message
news:ompomelet-42637...@news.giganews.com...
> In article <sX63l.27372$AL7....@newsfe14.ams2>,
<snip>
>> This place used to be Jerky Central, it seems not a week went
>> by that someone didn't mention making jerky. I had no idea so
>> many people were into it. Everyone makes jerky but me, it
>> sounds like.
>>
>> I did make it once out of curiosity. I don't think it turned out well.
>>
>> nancy
>
> It's all in the marinating and drying. :-) I like mine better than
> commercial stuff as I can make it a LOT lower in salt.
>
> I'm currently in need of a new dehydrator tho'. The ones we had are
> shot. :-(
> --
> Peace! Om
Yep, right on the money - the trick is to dry and not to cook.
I use the smoker and a few pieces (very few) pieces of charcoal & some red
oak for smoke.
Dimitri
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
> "Omelet" <ompo...@gmail.com> wrote in message
> news:ompomelet-42637...@news.giganews.com...
> > In article <sX63l.27372$AL7....@newsfe14.ams2>,
>
>
> <snip>
>
> >> This place used to be Jerky Central, it seems not a week went
> >> by that someone didn't mention making jerky. I had no idea so
> >> many people were into it. Everyone makes jerky but me, it
> >> sounds like.
> >>
> >> I did make it once out of curiosity. I don't think it turned out well.
> >>
> >> nancy
> >
> > It's all in the marinating and drying. :-) I like mine better than
> > commercial stuff as I can make it a LOT lower in salt.
> >
> > I'm currently in need of a new dehydrator tho'. The ones we had are
> > shot. :-(
> > --
> > Peace! Om
>
> Yep, right on the money - the trick is to dry and not to cook.
Yes.
>
> I use the smoker and a few pieces (very few) pieces of charcoal & some red
> oak for smoke.
>
> Dimitri
I may have to try smoking... How long does it take? The Dehy' takes
around 24 hours.
I'd need to know how long to monitor smoke and temp.
What temp? I don't have to worry about temperature with a dehydrator so
am curious.
Dimitri
I have an offset smoker:
http://www.chargriller.com/store/product_info.php?cPath=21&products_id=34
It takes about 12 to 14 hours. I put a instant read thermometer in the
chimney and keep temp between 120 to 140. I try to keep the vents as open as
possible to maximize the flow of heated air.
The thickness of the slices also will determine the time necessary.
Dimitri
cshenk
> cshenk wrote:
>> advantage over store bought is we can adjust the salt amounts if we
>> make our own. Important as Don is on a somewhat limited salt diet
>> and loves jerky.
>
> Oh, then you have to make your own. It's fun, anyway. I love jerky,
> too, I just don't have it very often.
We love it but most gets snacked right out of the dehyrdator as it chuggs
along ;-)
>>> I did make it once out of curiosity. I don't think it turned out
>>> well.
>>
>> Takes a few tries to get it just right. I use a dehydrator for it. This
>> works best for us. We dont completely dry it so it gets stored
>> in the fridge.
>
> I think that was part of my problem, I wasn't sure if it was
> still safe to eat after a few days in the refrigerator. I should
> try again one of these days. Maybe.
It's no big thing if you have other desires. We like it and like it best in
our own home version which has little resemblance to store types. Dried far
enough, and it needs no refridgeration at all.
Plebe
Thank you *so* much! That sounds delicious, and I will be making it for
Christmas Eve. Everything in it is something I really love.
Plebe
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
> > I may have to try smoking... How long does it take? The Dehy' takes
> > around 24 hours.
>
> I have an offset smoker:
>
> http://www.chargriller.com/store/product_info.php?cPath=21&products_id=34
>
> It takes about 12 to 14 hours. I put a instant read thermometer in the
> chimney and keep temp between 120 to 140. I try to keep the vents as open as
> possible to maximize the flow of heated air.
>
> The thickness of the slices also will determine the time necessary.
>
> Dimitri
Thanks.
I have an offset smoker as well.
I guess you control temp using the vents? I've honestly never tried to
control the temp in the BBQ. It's all been hit and miss, or I've just
used it as a grill.
Omelet
Plebe <pl...@yahoo.com> wrote:
> >> > Dill and Olive cheese balls.
> >>
> >> Oh, please post the recipe for these!
> >>
> >> TIA
> >>
> >> Plebe
> >
> > Sure! :-) It's simple enough...
> >
> > 8 oz. cream cheese, softened at room temp.
> >
> > 1 lb. your choice of finely grated cheese (I use a mexican 4 cheese mix
> > that includes Cheddar, Jack, Asadero and Queso Quesadilla, or so the
> > package says!). I've also used Colby Jack in the past, as well as
> > Muenster.
> >
> > 5 to 6 tbs. Dried Dill weed (finely ground)
> >
> > Mix well in a bowl. The shredded cheese amount is approximate. I mix it
> > with the dill and cream cheese until I get it to set up into a texture
> > that will hold it's shape.
> >
> > Cover some cardboard squares with aluminum foil and shape the ball or
> > log on that.
> >
> > Coat the outside of the ball or log liberally with minced black olives
> > or minced green olives.
> >
> > Chill to set.
> >
> > Decorate with a sprig of fresh dill stuck into the top. :-)
>
> Thank you *so* much! That sounds delicious, and I will be making it for
> Christmas Eve. Everything in it is something I really love.
>
> Plebe
Most welcome!
There are a LOT of variations on cheese balls. They are very easy to
make.
Dimitri
> In article <rac3l.9313$as4....@nlpi069.nbdc.sbc.com>,
> "Dimitri" <Dimi...@prodigy.net> wrote:
>
>> > I may have to try smoking... How long does it take? The Dehy' takes
>> > around 24 hours.
>>
>> I have an offset smoker:
>>
>> http://www.chargriller.com/store/product_info.php?cPath=21&products_id=34
>>
>> It takes about 12 to 14 hours. I put a instant read thermometer in the
>> chimney and keep temp between 120 to 140. I try to keep the vents as open
>> as
>> possible to maximize the flow of heated air.
>>
>> The thickness of the slices also will determine the time necessary.
>>
>> Dimitri
>
> Thanks.
>
> I have an offset smoker as well.
>
> I guess you control temp using the vents? I've honestly never tried to
> control the temp in the BBQ. It's all been hit and miss, or I've just
> used it as a grill.
> --
> Peace! Om
You're right on the money start with 6 to 10 pieces of charcoal. The first
batch will basically begin to warm the unit. As mentioned I put an instant
read in the chimney in order to monitor the temperature. Here is the guess
and by gosh! The more air you let in the more rapidly the charcoal burns
and the warmer the air. The more you close the damper on the side burner
the more heat is trapped. It really is a juggling act between the 2
dampers. Of course there is an adjustment necessary due to the ambient
temperature, The final thought is how are you going to load the beef strips
as the ones closest to the side burner will dry first. As that happens I
move the strips to the upper rack.
Have fun I now have 2 zip lock gallon bags full of jerky. :-)
Dimitri
Omelet
"Dimitri" <Dimi...@prodigy.net> wrote:
Ok, when I get the chance to try it, I'll let y'all know. 12 to 14 hours
is only a days BBQ session. <g>
sf
wrote:
>I smoke a large turkey every summer and I use the offset wood fire
>box. It makes delicious turkey. It is really easy and I brine for 24
>hours before the actual smoking.
It's moist and delicious even if you don't brine.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West